Gyoza

Friday, February 22, 2013

Lamb, Corn and Chilli Gyoza with a Citrus Soy Sauce

I always like to mix it up a bit in my kitchen. I don't want anyone getting bored at meal times so I'm always trying new things. Again, I need to give you a little disclaimer that these might not be as authentic as one would hope (they are essentially Chinese Gyoza, which may be an oxymoron) but if it's based on how quickly they disappear from that plate, I can tell you these are addictive and delicious so don't pass them up based on the fact that they're not being served to you by a dainty Geisha!

You will need:

1LB GROUND LAMB

1 PACK GYOZA WRAPPERS

1 200g CAN SWEETCORN

1 TBSP FRESH GRATED GINGER

1 TBSP LEMON JUICE

2 TBSP SOY SAUCE

1 CLOVE GARLIC CHOPPED

1 ONION CHOPPED

3 SPRING ONIONS CHOPPED

HOY SIN SAUCE

1 1/2 TBSP SESAME OIL

SESAME SEEDS

For the sauce:

3 TBSP SOY SAUCE

1 TBSP RICE WINE VINEGAR

1 TBSP ICING SUGAR

1 1/2 TBSP LEMON JUICE

Saute the chopped garlic and onions in the sesame oil until soft and slightly browned.

Add the minced lamb.

Saute and break apart with spoon.

Drain sweetcorn and heat up in a separate, dry pan. (No oil) Until slightly browned.

Add the grated ginger, soy sauce and lemon juice.

Slice and chop some red chilli and add about a teaspoon to the meat.

Add the corn and a tablespoon of sesame seeds to the pan.

Lay out all the ingredients to make the dumplings; the gyoza wrappers (cover them with a cloth so they don't dry out), the hoy sin sauce, chopped spring onions, a bowl of water (to seal the wrappers), a tray to place gyozas on and the gyoza filling.

Place a gyoza wrapper in one hand with the 'powdery' side up.

Spread approximately half of a teaspoon in the centre on the wrapper.

Add a large teaspoon of the filling to the middle of the gyoza.

Sprinkle some spring onion on top.

Wet your fingers and spread around the circumference of the wrapper.

Make sure all the ingredients are in the centre of the wrapper and fold in half.

Press around the outside of the wrapper, sealing it with water.

In a flat (non-stick) pan, heat up one tablespoon of olive oil and half a teaspoon of sesame oil.

When the bottoms of the gyoza have browned add half of a cup of cold water around the sides of the pan.

Cover the pan and leave to steam for 7 minutes.

Remove cover and let the rest of the water evaporate.

Leave the gyoza to cook in the pan for another 1-2 minutes.

To make the sauce for the gyoza. Mix all ingredients together in a small bowl and sprinkle some spring onions on top for decoration.